Hickory Smoked Double Cut Pork Chop

[bacon_crazy510]

I went up to Bud's Custom Meats in Penngrove a a few weeks ago ... I picked up a few double cut pork chops. I had a hankering for a piece of smoked pork yesterday, so I pulled one from the freezer, and the wife was kind enough to brine it once it was thawed.

After brining for a few hours, I fired up a small pile of charcoal, and got a few chunks of hickory wood soaking. I dried the chop, and seasoned it up with Meat Church's Honey Hog rub; once the charcoal was ready I set the meat on the Weber to smoke.

It took about an hour to come up to an internal temp of 140F ... I pulled it, tented it with foil to let it rest.

It was so moist and tender ... yum!

 

[Kevin DeShazo]

Thats a good looking chop. I like me some double cut chop

 

[JC in GB]

Yum....

JC

 

[chopsaw]

Really nice . Great color

 

[SmokinAl]

Good stuff brother!
Al

 

[Brokenhandle]

Looks beautiful! Nice job

Ryan

 

[bbqbrett]

Looks really good. With it being double cut should it be called a chop chop?

 

[kawboy]

Looks good! What was the brine?

 

[Hawging It]

Awesome!

 

[JLeonard]

Got me craving pork chops for this weekend. Looks great.
Jim

 

[bacon_crazy510]

Thanks for the likes ... sorry, I took a road trip and have been off the grid for the last week.

Looks good! What was the brine?

It was just salt and sugar @kawboy

 

[b-one]

Great looking chop! Got any spares?

 

[Jabiru]

That looks delicious, the Honey Rub looks like it is the goods, nice work.